Grilled Paneer & Veggie Tacos with Guacamole

Recipes

Ingredients:

For the guacamole: – 2 ripe avocados, halved, peeled and pitted – 3 tablespoons Real California full-fat Greek yogurt – ¼ red onion, finely diced – 1 small tomato or ½ cup cherry tomatoes, chopped – 1 clove garlic, minced – 2 tablespoons cilantro, chopped, plus more for garnish – 1 lemon or lime, zested and juiced – Kosher salt and pepper to taste – Hot sauce, to serve For the skewers: – 8 oz Real California paneer or panela* cheese, cut into ¼-inch slices – 1 red bell pepper, cut into 2-inch pieces – 1 yellow or orange bell pepper, cut into 2-inch pieces – ½ small white onion, cut into 2-inch pieces – 8 oz cremini or white mushrooms, stemmed and cleaned – 2 tablespoons California extra virgin olive oil – ¼ tsp kosher salt, plush more to taste – Black pepper to taste *Note: Paneer is firmer than Panela, but can be softened by soaking in hot water for 10 minutes before slicing. To assemble: – 6 8-inch flour tortillas Special Equipment: 6 barbecue skewers :Tacos, Yogurt, Paneer, Panela, Grilling Find & Buy

Directions:

Prep Time: 10 minutes

Cook Time: 15 minutes

In a large mixing bowl, mash the avocados and mix in the Greek yogurt, red onion, tomato, garlic, cilantro, citrus zest and juice. Season with salt and pepper, to taste, then cover with plastic wrap and refrigerate until ready to use.

Heat the oven to medium heat (350-400°F).

Skewer the paneer and vegetables, alternating between cheese, onion, bell pepper, and mushroom and distributing everything evenly across six skewers. Drizzle with olive oil and season liberally with salt and pepper.

Grill the skewers until the vegetables are softened and the edges of the cheese are browned. Grill the tortillas until toasted and cooked through, but not crispy. Remove everything from the heat.

Spread 1-2 tablespoons of guacamole over the middle of each tortilla, then top with the cheese and vegetables from one skewer. Garnish with chopped cilantro and hot sauce and serve!

Note: Paneer and panela are fresh cheeses that soften but maintain their shape when heated, which makes either great for these grilled veggie tacos. Paneer is very mild, and needs a bit more salt than panela, but use either and mix up the vegetables with any summer favorites!

Yield: 6 tacos

Recipe Courtesy of James Collier / Paprika Studios

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